Why it works: Chicken and rice are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓
Chicken Soup
Ingredients
Directions
Prepare
In a pot, bring the chicken broth to a simmer.
In a separate bowl, boil the ground rice in the milk until tender.
Beat the eggs in a bowl until light and fluffy.
Combine and serve
Slowly pour the hot broth over the eggs while stirring constantly until well mixed.
Add the rice mixture to the soup and serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Chicken + ricetop 5% of all pairsSmell alikemoderateCooked together4,769 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
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Rice + milktop 7% of all pairsSmell alikemoderateCooked together7,374 recipes
Shared aroma: 2-nonenal (fatty, green).
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Chicken + milktop 13% of all pairsSmell alikemoderateCooked together4,389 recipes
Shared aroma: 1-hexanal (fruit).
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Egg + milktop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Egg + ricetop 28% of all pairsSmell alikemoderateCooked together8,350 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Chicken broth
- Provides the liquid base and savory flavor of the soup.
- Eggs
- Thicken the soup gently and add richness when tempered with hot broth.
- Ground rice
- Thickens the soup as it cooks in the milk, giving body.
- Milk
- Cooks with the ground rice to make a smooth, creamy mixture.
The step that matters
Slowly pour the hot broth over the eggs. Adding hot liquid too quickly can scramble the eggs. Pouring slowly while stirring constantly gently raises the egg temperature so they blend smoothly into the soup.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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